Name: Herb and Olive-Oil-Poached Squid Salad
Ingredients: 2 tablespoons fresh thyme leaves; 300 g baby potatoes or a variety like Anya, Pink Fir or La Ratte, cooked and drained; large handful of sugar snap peas, blanched and refreshed in iced water; 400 g tin of cannellini beans, drained; salt and freshly ground black pepper; 1 red chilli, thinly sliced; 150 ml extra-virgin olive oil; 5 tablespoons lemon juice; 10 garlic cloves, sliced; 1 tablespoon soy sauce; small handful of dried arame (see above); handful of flat-leaf parsley; 300 g cooking chorizo sausages (see above), sliced at an angle 5 mm thick; 600 g medium-sized squid (heads 12–15 cm long), cleaned (see left); 2 bay leaves, halved; 1 tablespoon oregano; 2 medium red onions, sliced into rings

Preparation info

Difficulty
Complex

Appears in

Salads

By Peter Gordon

Published 2005

About

Squid and chorizo is a combination I’ve written about before in another book and one I just adore. The rich oiliness of the chorizo, highlighted with the spicy notes of pimenton (Spanish smoked paprika), goes so well with the almost blandness of the squid. There are basically two types of chorizo: those intended to be cooked and those to be served thinly sliced as you would a salami. For this recipe, you want the former. From this you’ll need to choose from spicy (picante) or less spicy and